Name: Garden Greens with Yellow Tomatoes and Peaches
Yield: Makes 8 servings
Ingredients: 1/3 cup extra-virgin olive oil; 2 tablespoons minced shallot; 2 tablespoons white balsamic vinegar; 1 1/2 tablespoons fresh lemon juice; 8 cups mixed baby greens, including arugula (4 to 6 ounces); 4 small vine-ripened yellow tomatoes, cut into wedges; 2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced

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Garden Greens with Yellow Tomatoes and PeachesBrigitte Sire

Recipe information

Yield
Makes 8 servings

Ingredients

1/3 cup extra-virgin olive oil

2 tablespoons minced shallot

2 tablespoons white balsamic vinegar

1 1/2 tablespoons fresh lemon juice

8 cups mixed baby greens, including arugula (4 to 6 ounces)

4 small vine-ripened yellow tomatoes, cut into wedges

2 small yellow peaches, wiped clean of fuzz, halved, pitted, thinly sliced

Preparation

Step 1
Whisk first 4 ingredients to blend in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Step 2
Combine greens, tomatoes, and peaches in large shallow bowl. Toss with enough dressing to coat lightly and serve.

TagsSalad Tomato Vegetable Peach Stone Fruit Fruit Side Dinner Lunch Vegetarian Vegan Dairy Free Nut Free Gluten Free Easy Quick No-Cook Summer Bon Appétit

Recipe notes

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